Let’s not exclude our vegan friends from the cookout! VBQ maps out everything you need to throw the ultimate vegan barbecue from starters like this kale salad to desserts.
Tip: Red beets are also well suited to this kale salad. Blanch the slices 2 minutes longer.
- 1 medium Chioggia beet
- 6 ounces kale
- 1 carrot
- 2 cups shredded red cabbage
- 3 tablespoons peanut butter
- juice of 1/2 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For the salad
Thinly slice the beet and tear the kale leaves into bite-size pieces.
Cut the carrot into matchsticks. Blanch the vegetables for 2 minutes and refresh in ice water. Drain well.
For the dressing, combine the ingredients with 1/4 cup plus 2 tablespoons (90 ml) water in a blender and process until smooth.
Pour the dressing over the salad, mix well and refrigerate for 30 minutes before serving.